Grilled Vegetable & Chorizo Salad with Chimichurri

I’m all about chilled salads when the hot and humid weather sets in.  Lighter fare keeps me feeling cool, refreshed, and not weighted down. This Grilled Vegetable & Chorizo Salad with Chimichurri hits the spot. 

No one says you have to stay with a raw vegetable salad, although I enjoy those as well.  However, a salad with a variety of flavors, texture, and protein is simply more interesting to indulge in.

I especially like the chimichurri sauce with my Grilled Vegetable & Chorizo Salad.  It lends a fresh and light taste, that truly enhances the flavors of each component in this dish.

Chimichurri may sound complicated but it’s actually so easy to create.  All you need to do is dump the chimichurri ingredients into your food processor, give it a wiz, and it’s done.  How simple is that?

For my salad I chose to use arugula for that peppery and savory taste.  Pairing it with the  spicy Chorizo and Grilled Veggies leaves you feeling completely satisfied.

If you’re not a fan of Chorizo then you could opt for:

• grilled chicken,
• bites of grilled tenderloin
• grilled shrimp

Any one of these proteins would lend a new flavor to this salad.

If you like to jazz your salads up even more then add in:

• smoked gouda
• brie
• blue cheese
• goat cheese
• feta
• walnuts
• candied pecans
• toasted almonds
• grilled peaches (they’re in this salad)
• grilled pineapple

You get the picture?  You’re the chef – create whatever sounds appealing to your palate!

I hope you’ll give my Grilled Vegetable & Chorizo Salad with Chimichurri a try – I think you’ll love it!

Print Recipe

Grilled Vegetable & Chorizo Salad with Chimichurri

Yield: 4-6 Servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

For a hearty salad try this Grilled Vegetable & Chorizo Salad with Chimichurri.

Ingredients:

Salad:

• 4 fresh chorizo, halved lengthwise
• Olive oil, for drizzling
• 1 bunch asparagus, trimmed
• 1 red pepper, seeded & halved
• ¼ small yellow onion, thinly sliced
• 2 firm peaches, halved
• 10 baby tomatoes, halved
• 1 (5 oz.) package Baby Arugula

Chimichurri:

• ½ cup (flat-leaf parsley, chopped
• ¼ cup cilantro, chopped
• 2 tbsp oregano, chopped
• 2 garlic cloves, chopped
• 1 salad onion, chopped
• ½ jalapeño pepper, seeded & chopped 
• ½ cup olive oil
• 2 tbsp. apple cider vinegar

Directions:

1. Chimichurri: process herbs, garlic, onion and jalapeño in a small food processor until blended. Add oil and process until smooth. Then add vinegar, and season with salt and pepper, and combine.
2. Heat grill to medium-high. Drizzle chorizo  with olive oil and grill, turning occasionally, until browned and cooked through (3-4 minutes).
3. Drizzle peach halves with olive oil and grill, until grill marks appear about 3 minutes per side
4. To a grill pan add pepper, tomatoes, asparagus, and onions, and drizzle with olive oil.  Place on grill stirring occasionally for about 10 minutes until asparagus are bright green and veggies are  golden. Slice peppers into strips.
5. Set Arugula on a platter. Add chorizo, asparagus, peppers, tomatoes, peaches, and onion over the top. Serve with Chimichurri on the side or drizzle with a little chimichurri and toss to combine.

Enjoy!

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Farro & Arugula Salad with Honey Lemon Dressing

Grilled Peach Salad with Maple Balsamic Vinaigrette

Grilled Watermelon Salad with Goat Cheese & Balsamic Reduction